I was all excited last night to go out the Sidecar in Brooklyn with The Gourmand and our close friends. I had this hunch that I’d better just call and make sure that they are open and, sure enough: Closed Mondays.
I suppose that everyone is entitled to a night off, but, well, I don’t have a better solution. I guess that Monday is the most obvious choice.
Instead, we had:
Modified Arroz con Pollo
1 leftover bone-in roasted chicken breast
1 cup (give or take) left over wild rice from roasted chicken dinner
half an onion, finely chopped
1 lb frozen mixed vegetables
3/4 tsp saffron, bloomed in hot water
hot sauce (I used siracha) to taste
splash of white wine
splash of fruit juice
1 avocado, chopped
Remove the chicken from the bone and chop fine. In a bowl, mix the chicken, rice, onion, frozen veg, saffron with the water, hot sauce, wine, juice and a generous seasoning of sea salt. Transfer to an appropriately-sized, over-proof dish. Bake, covered with foil, at 350 about an hour, until hot all the way through. The liquids should have all been absorbed by the rice.
Serve with chopped avocado, extra hot sauce, and a squeeze of lime juice.
Reschedule Sidecar for Wednesday and stay tuned for a review!